Historic routes to Makkah symbolize Hajj pilgrims’ devotion to their faith

Pilgrims, seen here on Hajj in 1948, have traveled down the ages, building communication link between Islamic cities and kingdoms. (AFP)
Short Url
Updated 06 July 2022
Follow

Historic routes to Makkah symbolize Hajj pilgrims’ devotion to their faith

  • Muslims reached Makkah using four main routes that recall perilous journeys of pilgrims down the ages
  • Modern travel has made these routes obsolete, but many of them overlap with today’s roads and highways

JEDDAH: For centuries, millions of Muslim pilgrims have undertaken long-distance journeys to the city of Makkah to perform Hajj, one of the five pillars of Islam. Well-established routes crossed the vast Arabian Desert and followed traditional paths from the far east to the north and west of the peninsula, surviving the test of time.

The ancient Hajj land routes from the neighboring regions materialized over time as a result of favored commercial routes and cultural and commercial exchanges. These centuries-old and deeply rooted cultural and religious traditions constitute one of Islamic civilization’s most important material vestiges. 

Pilgrims travelled for months in caravans and convoys of camels, horses, and donkeys, stopping at wells, pools, dams, and stations installed by passers-by, following some of the most famous Hajj routes in the footsteps of millions of pilgrims before them to fulfil the spiritual journey of a lifetime. 

“And proclaim to the people that Hajj; they will come to you on foot and on every lean camel; they will come from every distant pass.” Qur’an 22:27.

Scholars believe that five main routes reached Makkah; others say there could be up to six or seven, but they are considered secondary routes. The primary four are the northeastern Kufi route, known as Darb Zubaidah, the Ottoman or Shami (Levantine) route, the northwestern African or Egyptian route, and the southern and southeastern Yemeni and Omani land and sea routes, also called the Indian Ocean route. 

Stretching more than 1,400 km through present-day Iraq and Saudi Arabia, the Kufi route was used as a path to Makkah even in the pre-Islamic age. Also known as the Zubaidah trail, it runs from the Iraqi city of Kufa to Makkah, passing through Najaf and Al-Thalabiyya to the village of Fayd in central Arabia.

The trail then diverts west to Madinah and southwest to Makkah, passing through the vast and treacherous desert sands of the Empty Quarter, Madain Ban Sulaym and Dhat Irk before reaching Makkah. 

Historians believe the Zubaidah trail was named after Zubaidah bin Jafar, wife of the Abbasid Caliph Harun Al-Rashid, for both her charitable work and the number of stations she ordered to be established along the trail. The ancient path was also a known trade route, gaining increased importance and flourishing in the days of the Abbasid Caliphate between 750-1258 A.D. 

The trail is a candidate site for entry into UNESCO’s World Heritage list, similar to the Egyptian route, which also attracted the attention of Muslim rulers throughout history. These rulers established structures on the path such as pools, canals and wells.  




Some of the routes to Makkah stretch back to the pre-Islamic age, while Zubaidah well (right) has refreshed pilgrims and residents of Makkah for more than 1,255 years. (Universal History Archive/AFP)

They also built barricades, bridges, castles, forts and mosques. Researchers have discovered numerous Islamic inscriptions and commemorative writings engraved on rocks by pilgrims as they traveled along the road as a reminder of their Hajj journey. 

With time, these structures mostly deteriorated or were destroyed by raids, but many of them have left behind remnants which shed light on the history and heritage of Arabia. 

From the west, the Egyptian Hajj trail benefited the masses of Muslim pilgrims from Egypt, Sudan, Central Africa, Morocco, Andalusia, and Sicily who journeyed via Cairo. The trail travels through the Sinai to Aqaba, where a fork in the road separates the route into two. The first split is a desert trail that heads toward the holy city of Madinah and vast valleys towards Makkah. The other is a coastal trail that follows the Red Sea through Dhuba, Wajh, and Yanbu, then heads east to Khulais and onwards to the southeast, reaching Makkah. 

The course of this trail changed through time, depending on political circumstances and technological development, and at one point in time, it crisscrossed with the Ottoman or Shami trail. 

Perhaps one of the most well-documented journeys of Hajj can be found in the manuscripts of Moroccan scholar and explorer Ibn Battuta, which depict the journey through copious illustrations and notes. 

Propelled by the quest for adventure and knowledge, Ibn Battuta left his hometown of Tangier in 1325. He took the African route, traveling by land along the Mediterranean coastline toward Egypt and seizing an opportunity to acquire knowledge of religion and law and meet with other Muslim scholars. 




The sacred shrine of Islam in the courtyard of Masjid Al-Haram (Sacred Mosque) at Makkah, Saudi Arabia. Engraving from Mouradgea d'Ohsson, Paris, France, 1790. (Photo: ullstein bild/ullstein bild via Getty Images)

Over a year after the start of his journey, Ibn Battuta took a road less traveled through the Nile Delta in Egypt to the Red Sea port of Aydhad, and from there by ship to Jeddah on the other side of the Red Sea coast. His travels took him to Jerusalem, then Damascus, before finally joining a caravan of pilgrims following the Levant trail in 1326. 

Connecting the Levant to Makkah and Madinah, the trail starts in Damascus, cuts through Daraa, then passes through Dhat Hajj north of Tabuk, Al-Hijr, and Madain Saleh, then on to Madinah. Pilgrims from the north often stayed in the holy city, visiting the Prophet’s Mosque before continuing their journey to Makkah. Many pilgrims returning through the route settled in Madinah for generations to come, and would welcome passing caravans from their homelands.

Since ancient times, Yemeni routes have linked the cities of Aden, Taiz, Sanaa, and Saada to the Hijaz region of western Saudi Arabia — one trail adjacent to the coast, and another passing through the southern highlands of the Asir mountains. Though it could be considered a main route alongside the Yemeni route, the Oman trail, believed to be secondary, saw pilgrims travel from Oman along the coast of the Arabian Sea to Yemen. 

With time, facilities designed to ease the pilgrims’ journeys supplied water and provided protection along these roads to Makkah and Madinah.

Funded by rulers and wealthy patrons, the routes from Egypt, Yemen, Syria, and East Asia remained for centuries. No traveler journeyed empty-handed, as some carried goods with which to pay their way, and others bore local news that they shared among the provinces.




This file picture taken on May 26, 2021 shows a fragment of the Kiswa, the cloth used to cover the Kaaba at the Grand Mosque in the Muslim holy city of Makkah, the final one provided by Egypt (in 1961) during the administration of President Gamal Abdel Nasser, on display at the new National Museum of Egyptian Civilisation (NMEC). (AFP)

For generations, scholars have made their journeys towards the city, bringing along their concepts and ideas, contributing to scientific enterprise, and documenting the trip, noting the historical and cultural significance of the pilgrimage. Many of these scholars stayed in Makkah. Others settled in Madinah or headed north to such important Islamic cities as Kufa, Jerusalem, Damascus and Cairo to continue their studies.

Before the 19th century and the modern age of travel, these journeys would have been long and perilous. Though the actual ritual has remained unchanged in more than 1,300 years, the hardships and means of reaching the city of Makkah have eased and changed beyond recognition, with jets flying people in, buses and cars replacing camels, and Hajj bookings made with the help of the internet.

The routes died out barely half a century ago but they are well documented and preserved in memory as they symbolize the hardships pilgrims went through to perform the Hajj. They will forever preserve the spiritual footsteps of millions of devout Muslims on their climactic journeys.

Pilgrims far and wide have shared a spiritual desire that has brought masses of pilgrims across oceans, deserts and continents, just as it remains to this day and grows with each passing year.


Minor earthquake strikes near eastern Saudi Arabia

Updated 04 April 2025
Follow

Minor earthquake strikes near eastern Saudi Arabia

A magnitude 4 earthquake hit the Arabian Gulf off Saudi Arabia’s Eastern Province in the early hours of Friday morning.

The Saudi Geological Survey recorded the tremor at its seismic stations and pinpointed the quake 55 km east of the city of Jubail, a spokesperson told Arab News.

Stress caused by movement of the Arabian tectonic plate and its collision with the Eurasian plate were determined to be the cause.

The spokesperson said the quake was considered minor and that the situation in the Kingdom was safe.


From living rooms to eateries: Saudi homes being transformed into restaurants

Updated 04 April 2025
Follow

From living rooms to eateries: Saudi homes being transformed into restaurants

  • Historic homes invite customers while retaining the charm of traditional family life
  • Saudi business owners are working to preserve heritage by repurposing buildings

RIYADH: Across Saudi Arabia, historic homes are undergoing remarkable transformations, turning into cafes and restaurants. These spaces are now inviting members of the public to dine in what were once private residences.

Restaurateurs spoke to Arab News about the challenges and rewards of repurposing historic homes, offering insight into the growing trend in the Kingdom.

Restoring an 80-year-old home: The journey of Tagmera

In Madinah, several family-run establishments have taken up this concept. For Saleh Shahini, the business partner of Tagmera, and his mother, Abeer Al-Masri, turning their historic property into a cafe was a way to preserve decades of heritage.

“The house was originally built 80 years ago by the Al-Maghadawi family, with the first floor constructed from volcanic stone. Years later, additional floors were added using wood and clay,” Shahini explained.

One of the biggest challenges they faced was the fragility of the upper floors, which posed safety concerns for visitors. “We had to remove the two additional levels while keeping the original stone foundation intact. It was a delicate process, but we wanted to ensure the space remained true to its origins,” he said.

Tagmera retained the intimacy of the original structure, ensuring that visitors felt connected to the home’s past.

“The narrow spaces and low ceilings create a sense of warmth and peace, making it easy for guests to engage in conversations and connect with their surroundings,” he added.

The cafe remains a family-run project, with Al-Masri and her seven children actively involved in welcoming guests and running operations.

The menu also reflects this family-focused ethos, with fermented dough, jams and traditional ingredients, prepared using time-honored homemade methods.

“Everything on our menu is made in-house, using old fermentation techniques and authentic ingredients— just like how we would prepare food at home,” Shahini said.

In Madinah’s Al-Magheesla district, a traditional home has been reimagined as Into Sushi, a Japanese restaurant run by Leen Kurdi and her family.

“The experience of transforming the house into a restaurant was full of challenges, as we wanted to preserve the soul of the home and the integrity of the volcanic stone structure,” Kurdi said.

The restaurant is a fusion of Japanese flavors with the warmth of traditional Madini hospitality. The restaurant kept the original entrance with a doorbell, allowing guests to feel as if they were stepping into a private home rather than a commercial space.

“What makes our place special is that my mother greets guests, we serve hospitality drinks of our own creation, including our signature pomegranate and Madini rose cocktail, and I personally prepare the dishes with the help of our team,” Kurdi said.

For Abdulrahman Al-Hejaili, owner of Kaboun, the idea of a home-turned-restaurant had been a long-time fascination. Inspired by family conversations about restaurants with homely atmospheres, Al-Hejaili sought to recreate the concept.

“We wanted to create a restaurant that felt like home — where guests could enjoy simple, comforting food in a warm setting,” he explained.

The transformation process required careful planning and redesign, ensuring that the home remained inviting and intimate while accommodating the practicalities of a restaurant.

“One of our biggest challenges was balancing the cozy, personal feel of a home with the professionalism and efficiency of a restaurant,” Al-Hejaili added.

His efforts paid off, as Kaboun has become known for its authentic home-style dining. “From the moment guests arrive, they feel like they are visiting family. We serve food just as it would be at home — simple, fresh, and without unnecessary additives or enhancements,” he said.

Even classic international dishes such as pancakes, omelets and French toast are presented in their original, homemade style, reinforcing the restaurant’s commitment to simplicity and authenticity.

Reyam Al-Ahmadi, a visitor to the Al-Hayy project in Madinah, described the sensation of stepping into one of these homes-turned-restaurants. “Not long ago, a video went viral of someone expressing their astonishment at these transformed homes, and I can’t blame them at all! I felt the same wonder when I visited Al-Hayy.”

She describes walking through an area rich with history, where homes have been transformed while their original character remains intact. “The doors to these places only open after a knock, just like in the past. It truly felt like stepping back in time,” Al-Ahmadi said.

One experience stood out to her the most — a 90-year-old home that had been converted into a spa. “It left me speechless. Could the original owners have ever imagined that nearly a century later, a girl would come to their home to get her nails done and have her hair styled?”

For many, dining in these spaces is about stepping into a story, a legacy, and a home that continues to be filled with warmth and connection.


Saudi Arabia condemns Israeli military escalation, attack on cultural center in Gaza

Updated 04 April 2025
Follow

Saudi Arabia condemns Israeli military escalation, attack on cultural center in Gaza

  • Saudi Arabia called on UN Security Council members to take decisive action to end what it described as a tragedy endured by the Palestinian people

RIYADH: Saudi Arabia’s Ministry of Foreign Affairs on Thursday condemned Israel’s continued military escalation in the occupied Palestinian territories, including strikes on shelters for displaced civilians in Gaza.

In a statement, the Kingdom denounced the targeting of the Dar Al-Arqam School in Gaza, where dozens of displaced people were killed, and the destruction of a warehouse operated by the Saudi Center for Culture and Heritage in the Morag area east of Rafah. The facility reportedly contained medical supplies designated for patients and the wounded in Gaza.

The ministry said the absence of effective international accountability mechanisms has enabled Israeli forces to persist in violations of international law and humanitarian principles. It warned that ongoing impunity contributes to the intensification of violence and poses a threat to regional and global stability.

Saudi Arabia called on UN Security Council members to take decisive action to end what it described as a tragedy endured by the Palestinian people.


Saudi crown prince, Iranian president discuss regional developments

Updated 04 April 2025
Follow

Saudi crown prince, Iranian president discuss regional developments

RIYADH: Saudi Crown Prince Mohammed bin Salman shared a call with  Iranian President Masoud Pezeshkian, the Saudi Press Agency reported early on Friday.
During the call, the leaders discussed recent developments in the region and reviewed several issues of mutual concern.


How AI can be leveraged to reduce food loss, improve nutrition, and cut emissions

Updated 04 April 2025
Follow

How AI can be leveraged to reduce food loss, improve nutrition, and cut emissions

  • By optimizing food processing at its source, AI is playing a role in reducing emissions and making food production more sustainable
  • Preservation techniques, such as freeze-drying and 3D printing, are being optimized with AI to create long-lasting, nutritious products

RIYADH: Artificial intelligence is revolutionizing nearly every industry, and food production is no exception. From precision farming to lab-grown meat, AI is enabling more sustainable, efficient, and innovative ways to feed the world’s growing population.

One of the most promising applications is the use of AI to tackle food loss — one of the biggest challenges facing global food security. Each year, an estimated $1 trillion worth of food is lost before it even reaches consumers due to spoilage, supply chain inefficiencies, and market rejections.

But AI-powered solutions are beginning to change that, helping to extend shelf life, maximize nutritional value, and reduce environmental impact.

At the forefront of this movement is Essence Food, a company that has combined AI, 3D printing, and advanced freeze-drying techniques to transform surplus produce into nutrient-rich, long-lasting food products.

Essence Food's CEO and founder Marcio Barradas explaining the concept of his company at a forum. (Instagram: 3dessencefood)

Led by CEO and founder Marcio Barradas, the company is pioneering a data-driven approach to food preservation, proving that cutting-edge technology can turn food loss into opportunity — benefiting both the planet and public health.

During a 2017 TED talk, Barradas highlighted the crucial difference between food loss and food waste. He explained that food loss occurs early in the supply chain, before products reach consumers, while food waste happens at the consumer level.

The consequences of food loss are significant, leading to a drastic reduction in the volume of food available for consumption. Several factors contribute to this issue, including poor yields, quality inconsistencies, spoilage, and inefficiencies in transportation and storage.

One particularly troubling aspect of food loss is the rejection of perfectly edible fruits and vegetables by retailers due to aesthetic imperfections. This practice results in vast quantities of nutritious food being discarded before it ever reaches a plate.

By integrating AI with the freeze-drying process, Essence Food repurposes surplus and rejected produce that might otherwise go to waste. (Supplied)

Reflecting on his TED talk, Barradas told Arab News: “It was a call to the industry to wake up and stop wasting foods when they can actually monetize them. So it was sort of from trash to cash.”

Despite growing awareness of food loss, Barradas observed that as recently as 2019, no large-scale solutions had been implemented to tackle the problem effectively. Determined to change this, he launched Essence Food, a company dedicated to reducing food loss through advanced technology.

By integrating AI with the freeze-drying process, Essence Food repurposes surplus and rejected produce that might otherwise go to waste. This not only preserves valuable nutrients but also addresses long-term health and environmental concerns associated with food production.

Freeze-drying, unlike other dehydration methods, retains a greater percentage of a food’s original nutrients while significantly improving shelf life and product quality. These advantages make it an ideal technology for tackling food loss on a global scale.

After its initial launch in Spain, Essence Food quickly expanded its footprint in the Middle East, beginning with the UAE and now moving into Saudi Arabia.

Visitors attend a demo of Essence Food at the Gulfood in Dubai. (Supplied)

“We presented it at Gulfood in Dubai, and amazingly, we won as most innovative startup back in 2019,” said Barradas, referring to the company’s 3D-printed products, which have been showcased at the prestigious food industry event.

“This allowed us to expand very fast in the region and start to see how we can optimize all the resources that exist, knowing there is a region that imports the majority of its fruits and vegetables.

“Encouraged by winning that award at Gulfood, what I saw is that in the Middle East, there is an advantage compared to Europe. It’s less bureaucratic. When the decision-makers here believe in something, they will bring it to the front and it will be implemented.”

Although freeze-drying and 3D printing are not new technologies, AI has revolutionized their efficiency. When Barradas founded Essence Food, the company was already “very proactive with machine learning.

“All our data was being stored and analyzed in terms of accelerating the processes, having better decision-making, and also using that machine-learning capacity to really teach our machines.”

As the company worked to develop a more efficient freeze-dryer, AI emerged as the key to optimizing the technique. (Supplied)

As the company worked to develop a more efficient freeze-dryer, AI emerged as the key to optimizing the technique. “Now, the age of AI came really strong in the last two years. So, what we’re doing is a virtual library,” said Barradas.

Every fruit or vegetable that enters Essence Food’s freeze-drying process undergoes rigorous analysis in a laboratory. Strawberries, bananas, tomatoes, beetroot — each ingredient is tested to determine its precise nutritional content.

The data collected is then fed into a virtual AI library, creating a vast database of nutritional insights. This system allows for an unprecedented level of food customization, tailored to individual dietary needs.

DID YOU KNOW?

• Food loss occurs early in the supply chain, often due to spoilage and market rejection, while food waste happens at the consumer level.

• Preservation techniques, such as freeze-drying and 3D printing, are being optimized with AI to create long-lasting, nutritious products.

• By optimizing food processing at its source, AI is playing a role in reducing emissions and making food production more sustainable.

“Having that library connected now with AI, you can only imagine how we can customize food for each individual.”

Barradas envisions a future where AI-driven food technology plays a direct role in preventive healthcare. Through Essence Food’s new smartphone app, users will be able to personalize their nutrition with nutrient-rich foods, including a healthier take on gummy bears.

“If I connect your mobile device, which you use every day, and it knows your steps and habits, everything is stored there. If you connect to this app that we are launching, you’ll be able to have customized gummy bears for the whole week,” he said.

“So, you’ll take two gummy bears a day, or one gummy bear a day, not to cure any disease, but to prevent you from getting any disease.”

Visitors get a taste of samples of Essence Food products at the Gulfood in Dubai. (Supplied)

He believes that modern diets have led to an over-reliance on supplements and pharmaceuticals. “We are only dealing with the consequences, with the symptoms, but we’re not fighting the causes,” he said.

Beyond nutrition, machine learning is also driving new sustainability initiatives within Essence Food’s freeze-drying technology.

One of the company’s most innovative breakthroughs is the recovery of water from fruits during the drying process. This reclaimed water has the potential to support vertical farming and other water-scarce agricultural initiatives.

“There’s something really amazing in this technology,” said Barradas. “It doesn’t need water, but it brings back water. So, any time you freeze-dry in the machine, it gives you potable water that was inside the fruits.”

The implications of this discovery are particularly relevant for regions like Saudi Arabia, where water scarcity is a pressing issue.

Some of the dried fresh fruit products of Essence Food. (Instagram: 3dessencefood)

“If we load the machine with 40 kg of strawberries, we will be removing 35 liters, 32 liters, of potable water,” said Barradas.

This water recovery system can be integrated with vertical farming operations, creating a closed-loop system where food loss is minimized and essential resources are conserved.

“We want to create a synergy with vertical farming, where we recover food losses from these vertical farms in the desert, and with the water that we recover, we create more food,” said Barradas.

“Because Saudi Arabia, being such a vast region, and knowing the region where dates are grown, it will be amazing to bring the technology to the source and not bring the ingredient to Riyadh, for example, to transform it.

“Because the impact of transport and moving fresh ingredients is really big on the planet. We’re looking to go to the source of the ingredient to minimize everything that has to do with CO2 emissions.”